Three Top Chefs on Opening Restaurants in NY

Friday, April 12, 2013

Gabrielle Hamilton, chef/owner of Prune; Marcus Samuelsson, chef/owner of Red Rooster; and Andrew Carmellini chef/owner of The Dutch and Locanda Verde, talk about what it takes to open a restaurant in New York and make it successful.


Andrew Carmellini, Gabrielle Hamilton and Marcus Samuelsson
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Comments [5]

None of the comments above is relevant to the actual interview. Instead they proceed from preset agendas, as if the commenters were just waiting to pounce and didn't need to listen to the segment. Why is real interest in what is being said no longer a given when commenting on a web story/post?

Apr. 12 2013 03:52 PM
thatgirl from manhattan

Here's the answer: it takes a corporation.

When we read about the millions of dollars needed to be raised by "restaurant groups," and how restaurants are being formulated by profit and trend, it makes us steer clear of said groups. While the smaller places are more rare, we seek them out by both choice and necessity.

Apr. 12 2013 12:47 PM
rita lasar from manhattan

what a pretentious bunch.

Apr. 12 2013 12:25 PM
Jeanne Markel from Katonah, NY

I read that Gabrielle claimed she would be f#*ked once Ned Baldwin left. I believe he left, how's she doing without him?

Apr. 12 2013 12:15 PM
nd from BK, NY

as much as i love Prune, let's not forget that Casanis was already on that block when i moved there in 1993 and blazed the trail on what was a very sweet and sleepy street...

Apr. 12 2013 12:14 PM

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